Saturday, May 06, 2006

Saturday? Again?

I can't believe it is already Saturday! This week flew by way too fast. Lots of students and rehearsals this week, rehearsal this morning, music club meeting this afternoon and a concert tonight!
The second Embossed Leaves is on the 3rd repeat, but progress has been slow. I have just been too busy and too tired at night to knit for any lenght of time. So sorry , no pictures. Soon though because next week looks a bit more relaxed (for a change).
Yes, Sharon - go for the heel and toe - they really add something special! And Tey - I look forward to seeing your progress,

How about a recipe instead?

Grilled Vegetable Salad with Creamy Blue Cheese Dressing

This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads.

1/3 cup low-fat mayonnaise
1/3 cup plain low-fat yogurt
1/4 cup (1 ounce) crumbled blue cheese (I usually double this)
1/4 cup 1% low-fat milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

1/4 pound green beans, trimmed
1/4 pound sugar snap peas, trimmed
1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces
1 cup (1/2-inch-thick) slices red onion
Cooking spray
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
6 cups torn romaine lettuce
1/2 cup thinly sliced radishes

To prepare dressing, combine Mayo through salt, stirring with a whisk until well blended. Cover and chill.

Prepare grill to medium heat.
To prepare salad, cook beans, peas, and carrots in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain.
Place mixture in a large bowl, and add onion slices.
Lightly coat vegetable mixture with cooking spray.
Sprinkle with 1/2 teaspoon pepper and garlic salt; gently toss to coat.
Place vegetable mixture in a wire grilling basket coated with cooking spray.
Place grilling basket on grill rack, and grill 7 minutes on each side or until lightly browned.

Arrange 1 1/2 cups of lettuce on each of 4 salad plates. Divide the grilled vegetables and radishes evenly among servings. Serve 1/4 cup dressing with each salad. Yield: 4 servings